Käsespätzle, Kässpätzle, Käsknöpfle... the scrumptious dish that features a kind of soft egg noodle and various cheeses is known by a number of different names. In the Bregenzerwald, it is mostly called "Käsknöpfle" and served in a "Gebse" (a wide wooden container).
(Recipe by the "Verein bewusstmontafon")
How to make them:
Quickly work the flour, eggs, semolina, salt and water into a batter - you should still be able to see traces of flour in the mixture.
Press the dough through a Spaetzle Maker or, if you don't have one, you can use a potato press, large holed sieve or metal grater, and carefully place them into boiling salt water. You can also spread the batter on a wooden board in batches (making sure the batter is not spread too wide or the Knöpfle end up being quite long) and scrape thin and oblong "noodles" directly into the water with a dough scraper or the back of a knife (this does take a bit of practice).
Bring the Knöpfle to the boil, and once they start to float, drain them and transfer them to a pre-warmed bowl and arrange them in layers with grated cheese on the top.
Roast the onion rings in butter until they are golden-brown, and spread them over the plate.
Tastes delicious served alongside potato salad, green salad or even apple sauce.
Find out more about Vorarlberg's culinary delights